Chocolate Chip Pound Cake
This Chocolate Chip Pound Cake is a rich and moist dessert, perfect for any occasion. With a delightful combination of buttery flavor and chocolate chips, it offers a decadent treat that is sure to please everyone. Enjoy it as a sweet snack or a special dessert.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Total Time: 95 minutes
- Yield: 16 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup mini chocolate chips
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking powder
- 4 large eggs, room temperature
- 1 cup sour cream, room temperature
- 2 cups granulated sugar
- 1/4 cup mini chocolate chips (for topping)
- Powdered sugar (for dusting, optional)
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Mix in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in 1 cup of mini chocolate chips.
- Pour the batter into the prepared bundt pan and smooth the top. Sprinkle the remaining 1/4 cup of mini chocolate chips evenly over the batter.
- Bake for 65-75 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes. Transfer to a wire rack to cool completely. Dust with powdered sugar if desired before serving.
Nutrition
- Calories: 400
- Sugar: 31g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg